Slow Cooker Kitchari

Kitchari is a favorite Indian vegetarian breakfast porridge, although also often eaten after a fast, or to eat on a day with extremely simple foods to rest the digestive tract with plenty of water to cleanse out the accumulated toxins and rejuvenate tissues.  Recipes for it are included in every Indian cookbook it is so basic.  In Ayurvedic cuisine, it is known for restoring a systemic balance in all three dosa body types, the vata, pitta, and kapha, as it can be grounding, calming, and warming all at once.  Call it the Indian version of mom’s chicken soup.  It is comfort food, eastern style, tasting like a cross between lentil soup and rice cereal.  It is delicious and simple to make, especially nice in winter.


Cooker: Medium Round or Oval

Machine Setting and Cook Time:  Low Heat: 5 to 6 1/2 hours

Serves 4


1 1/4 cups yellow split moong dal

6 1/2 cups water

3 tablespoons butter

1/2 teaspoon ground cinnamon

1/4 teaspoon each ground cardamom, black pepper, cloves, and tumeric

1 bay leaf

1 heaping tablespoon chopped fresh peeled ginger

2 tablespoons shredded unsweetened coconut

1/3 bunch chopped fresh cilantro leaves

1 cup raw white basmati rice, rinsed

Salt, to taste


Rinse the dal and remove any stones or debris.  Place the dal and 6 cups of the water in the cooker.

In a medium skillet, melt the butter over medium heat.  Add the ground  spices; cook 1 to 2 minutes, stirring constantly, to just heat and gently toast the spices.  Stir into the dal.  Cover and cook on LOW for 4 to 5 hours.  Mixture will be soupy.  In a blender or small food processor, purée the ginger with the coconut and cilantro and the remaining 1/2 cup water.  Add to the cooker with the raw rice, recover, and cook 1 to 1 1/2 hours longer, until rice is tender.  Remove the bay leaf and taste for salt.  Serve hot in bowls with some nice warm whole wheat tortillas or chapatis.

Haripriya’s Korean Sweet Potato Noodle and Vegetable Stir Fry

There are many good cooks in Ananda Marga, some exemplary, such as Haripriya Saxon. This is one of her signature dishes. It uses Korean noodles that are made from Korean sweet potato starch mixed with tofu and four vegetables. Glassy and chewy, the noodles have little flavor on their own but pick up other seasonings when cooked in a stir fry or soup. Dang Myun (glass noodle), is different in ingredients, taste and texture from the glass noodles used in Chinese and Thai cooking. Their texture is more elastic than other kinds of noodles.These noodles are made from sweet potato starch and are nearly transparent after they’ve been cooked. They’re essential for making japchae. They are sold dried in Asian markets or mail order from frying each ingredient separately seems like a lot of labor, but each one requires a different cooking time and a bit of care, and keeping the color and freshness of each ingredient intact makes for a stunning final presentation. You want to slice and dice your veggies into relatively thin strips so that they mesh well with the noodles. An easy way to make it even prettier and more nutritious is to use more vegetables and less noodles, although this is hard to recommend because the noodles are delicious by themselves.(serves 4)


Haripriya’s Korean Sweet Potato Noodle and Vegetable Stir Fry


1 package 12 oz. sweet potato noodles

2 tablespoons organic canola oil

1 teaspoon organic ginger, grated

Pinch of five spice powder

4 ounces spinach, washed and drained

2 cups organic green cabbage, shredded

1 small organic carrot, julienne

½ red bell pepper, cut into thin strips (optional)

1 medium organic summer squash, sliced into half-moons

2 cups meat alternative (cubes of baked tofu, tempeh, seitan, etc.)

2 teaspoons organic toasted sesame oil

2 tablespoons organic tamari, or more

1/2 bunch organic cilantro, chopped

2 organic lemons, slice into quarters

1 teaspoon sea salt and black pepper or to taste


Bring a large pot of water to a boil. Add the spinach and blanch for 30 seconds to 1 minute, then take it out with a slotted spoon or strainer. Let the water keep boiling to cook the noodles.Rinse the spinach in cold water to stop it from cooking. Squeeze it with your hands to remove any excess water. Cut it a few times and put it into a bowl. Mix with 1 teaspoon soy sauce and 1 teaspoon sesame oil. Put it into a large mixing bowl.

Put the noodles into the boiling water, cover and cook for 1 minute. Stir them with a wooden spoon so they don’t stick together. Cover and keep cooking for another 7 minutes until the noodles are soft and chewy.

Strain in a colander and cut them into 1/4 inch lengths a few times with kitchen scissors. Once the noodles are cooked, give them a good rinse with the strainer and cold running tap water. Allow excess water to drip off of noodles, then use a pair of food scissors to cut off a handful of noodles at a time and transfer shorter noodles to a bowl. The noodles are quite long; cutting them into sections allows for comfortable eating. Put the noodles into the large bowl next to the spinach. Add 2 teaspoons sesame oil, 1 teaspoon soy sauce, and 1 teaspoon sugar. Mix well by hand or a wooden spoon. This process will season the noodles and also keep the noodles from sticking to each other.


Heat oil over medium heat in a large skillet. Add ginger, spice powder, cabbage, carrots, squash, meat alternative, and pinches of sea salt and black pepper. Cook and stir occasionally until vegetables are firm, 3 minutes.



Spread a tablespoon of your favorite cooking oil to a large pan and warm the noodles over low-medium heat. You’ll need to stir frequently with a wooden spoon or chopsticks to prevent the noodles from sticking to the bottom of the pan. Now transfer everything to a large bowl or dish where you can use a clean hand to mix everything together. Most Korean chefs use a clean hand for this. Add sesame oil and tamari. Taste and adjust seasonings.

Toss in cilantro at the end. Serve with a slice of lemon. Good hot, cold, or at room temperature.

Super Easy Slow Cooker White Bean Veggie Soup

Once in a while you want something for dinner and you need to be gone all day. Enter the slow cooker. Toss root vegetables and some dried white beans in the slow cooker, set for LOW and let it cook all day. That fix it-and-forget it type cooking. This from-the-pantry soup is simple but incredibly satisfying.

Slow Cooker White Bean Vegetable Soup

  • 1 ½ cup dry cannellini beans (or other white bean like navy or great northern), soaked overnight and drained
  • 8 cups vegetable broth (or water with 2 veggie bouillon cubes)
  • 1 ½ cup diced carrots (about 3 medium carrots)
  • 1 cup diced sweet potato (about 1 medium or ½ a large)
  • 2 stalks celery, choppped
  • 1 (14.5 oz/411 g) can diced tomatoes with juice
  • 2 bay leaves
  • 2 teaspoons dried Italian herbs
  • Sea salt and freshly ground black pepper, to taste

This recipe uses a 5 to 6 quart slow cooker. Add all the ingredients except for the salt and pepper to your slow cooker. Cook on low 7 to 8 hours. Discard the bay leaves. Before serving add salt and pepper to taste, and a drizzle of extra virgin olive oil over each bowlful. Makes about 6 servings

Greek Yogurt Labneh with Garden Herbs

Recipe of the Month by Bhaeravii Devii

Labneh is yogurt which has been strained to remove its whey, resulting in a very thick consistency (between that of conventional yogurt and cheese), making it able to be used in cooking sweet or savory dishes. In India it is known as curd or dahi. In Europe it is marketed as Greek or Turkish yogurt.

Greek yogurt gets transformed into a tangy-bright fresh cheese balls stored in olive oil in this Middle Eastern-style dish. Spread it onto toast with jam for breakfast, eat like hummus as a dip, with crackers and olives for a meze appetizer, or serve as part of a cheese platter.

Greek yogurt brands in North America include Chobani, Dannon Oikos, FAGE, Stonyfield organic Oikos, Yoplait Greek and Voskos. The liquid is known as acid whey and contains lactic acid and protein in the water is used for fertilizer and animal feed. Using a special process, the whey is able to be a source of methane that is used to produce electricity.


  • 2 cups plain 2% fat or whole Fage Greek yogurt
  • 1/2 cup (or more) good-quality extra-virgin olive oil
  • 3 tablespoons finely minced fresh garden herbs (such as tarragon, parsley, and basil)
  • 1/2 teaspoon finely grated lemon zest
  • Sea salt and freshly ground black pepper

Special Equipment

  • Cheesecloth


  • Line a large sieve with cheese-cloth; set over a medium deep bowl. Place yogurt in sieve. Gather edges of cheesecloth to cover yogurt. Place in refrigerator and let drain for 2-3 days.
  • Gently squeeze out any excess liquid; discard liquid in bowl (yogurt will be very thick and resemble soft goat cheese). Roll yogurt into 3/4 inches balls. Place in a wide mouth, quart spring top glass jar or deep refrigerator container with lid.
  • Whisk oil, herbs, and lemon zest in a small bowl to combine. Season with salt and pepper. Pour over yogurt balls. Cover; place in refrigerator and let marinate for at least 8 hours and up to 2 weeks. 
    Servings: 6-8